Dill Pickled Carrots

Dill pickled carrots are crunchy, tangy, and endlessly snackable. These brightly colored pickle spears make a great addition to relish trays, sandwich plates, or Bloody Mary garnishes. The combination of fresh dill, garlic, and optional hot pepper flakes creates a pickle with classic dill flavor and just a hint of heat.

This recipe comes from the Ball Complete Book of Home Preserving and uses a simple vinegar brine seasoned with garlic and fresh dill. The original Ball recipe calls for dill heads (the yellow flowering tops of the dill plant), but fresh dill weed works equally well and is usually easier to come by. If you’ve made classic pickled carrots and want to try a more herb-forward version, this is it.

Unlike quick refrigerator pickles, these are shelf-stable and will keep for a year or more in your pantry. The carrots stay remarkably crisp after processing, especially if you use Pickle Crisp, making them a satisfying alternative to cucumber pickles when you want something with more crunch.

Pickled carrots are a great way to preserve your garden harvest or take advantage of farmers market deals. For more ways to put up carrots, see canning carrots (pressure canned plain).

Ingredients

This recipe uses a simple vinegar brine with fresh dill weed for a classic dill pickle flavor. The garlic and optional hot pepper flakes add depth without overwhelming the dill.

• Carrots: You’ll need about 5 pounds of carrots to fill 7 pint jars. Choose firm, fresh carrots without cracks or soft spots. Peel them and cut into sticks about 1 inch long and 3/4 inch wide, sized to fit upright in pint jars with headspace. For convenience, bagged baby carrots from the produce section work well and save significant prep time.
• White Vinegar: Use standard white vinegar with 5% acidity. The high ratio of vinegar to water in this recipe creates a tangy, well-preserved pickle. Do not reduce the vinegar amount.
• Pickling Salt: Use pickling salt, kosher salt, or sea salt without anti-caking additives, which can cloud the brine.
• Garlic: Four cloves, halved, distributed among the jars. Each jar gets half a clove.
• Fresh Dill Weed: Use about 2 tablespoons of fresh dill weed per pint jar (the feathery green leaves of the dill plant). One generous bunch from the grocery store or a good handful from the garden is plenty for a 7-pint batch. If you have dill heads available (the yellow flowering tops), substitute 2 heads per jar. Dried dill seed works at about 1/2 teaspoon per jar.
• Hot Pepper Flakes (optional): Add 1/2 teaspoon per jar for a subtle heat. Omit for mild pickles.
• Pickle Crisp (optional): Calcium chloride helps keep the carrots extra crisp. Add 1/8 teaspoon per pint jar if using.

Step by Step Instructions

This is a quick raw pack recipe (tested by Ball), and it comes together quickly once the carrots are peeled and sliced.

Prepare the Carrots

Wash the carrots well and trim off both ends. Peel each carrot, then cut into sticks about 1 inch long and 3/4 inch wide. The sticks should be sized to fit upright in pint jars with room for headspace. If using baby carrots, simply rinse and use whole.

Make the Brine

Combine the white vinegar, water, and pickling salt in a large stainless steel saucepan. Stir well and bring to a boil over medium-high heat, stirring to dissolve the salt completely.

Pack the Jars

Place half a garlic clove, 1 tablespoon of fresh dill weed, and 1/2 teaspoon hot pepper flakes (if using) in each hot pint jar. Pack the carrot sticks tightly into the jars, standing them upright. Leave a generous 1/2 inch of space at the top. Tuck another tablespoon of fresh dill weed in among the carrots near the top of each jar.

Canning Dill Pickled Carrots

Once your jars are packed with carrots and seasonings, it’s time to add the hot brine and process. If you’d rather make refrigerator pickles, simply pack the jars, add the hot brine, let cool, and store in the refrigerator for up to 2 months.

For water bath canning, ladle the hot pickling liquid into the packed jars, covering the carrots and leaving 1/2 inch headspace. Add 1/8 teaspoon Pickle Crisp per pint jar if using. Remove air bubbles with a bubble remover or chopstick, and add more brine if needed to maintain headspace. Wipe the jar rims with a clean, damp cloth, center the lids, and apply bands fingertip-tight.

Process in a boiling water bath canner, making sure jars are completely covered with water. Process pints for 10 minutes at elevations up to 1,000 feet (see altitude adjustments below). When processing time is complete, turn off the heat and remove the canner lid. Let jars sit in the canner for 5 minutes before removing them to a towel-lined counter. Let cool undisturbed for 12 to 24 hours, then check seals, remove bands, and store in a cool, dark place.

Let the pickles cure for at least 2 to 3 weeks before opening for the best flavor development.

Serving Ideas

These tangy, crunchy pickled carrots are versatile enough for snacking or serving as part of a spread.

• Relish trays: Add color and crunch to appetizer spreads alongside olives, cheese, and cured meats.
• Bloody Marys: Use as a garnish for a tangy, crunchy addition to cocktails.
• Sandwiches: Chop and add to sandwiches or wraps for a pickle-y crunch, or serve whole alongside deli sandwiches.
• Banh mi: Slice thin and use in Vietnamese-style sandwiches.
• Snacking: Eat straight from the jar. The crunch is incredibly satisfying.
• Salads: Chop and toss into grain salads or green salads for a tangy element.

Dill Pickled Carrots FAQs

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